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Cannellini Bean and Vegetable Pie with Polenta and Parmesan Crust

Recipe by Paul Bloxham

This dish by Paul Bloxham is as close as you can get to a meat pie, while still being vegetarian! The mixed vegetables can be made up of whatever vegetables you like.

Serves 4

Ingredients

6 tbsp olive oil
1 onion, chopped
2 cloves garlic, crushed
700g mixed vegetables, such as baby carrots, jerusalem artichokes, parsnips, turnips and swede, button mushrooms washed, button onions peeled and chopped roughly
1 tin cannellini beans, drained and washed
500 ml dark vegetable stock
150 ml red wine
400 ml passatta
1 tbsp arrowroot
Freshly milled salt and pepper
1 tbsp chopped tarragon

Topping

2 eggs
150 ml plain yogurt
125g grated cheddar
100g polenta, instant
100 g '00' type flour
1 tpsn baking powder
50g grated parmesan

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Method

Heat the oil in a casserole dish and sate the onion and garlic for a couple of seconds to soften slightly. Add the vegetables and sauté for 2 to 3 minutes until golden. Add the beans, stock, wine, passatta and arrowroot, mixed with a little water. bring to the boil, season and simmer for 20 minutes.
Transfer to an individual, or a 22cm, ovenproof dish and sprinkle with the chopped tarragon. For the topping, whisk together the eggs and yogurt, then stir in the cheddar cheese, polenta, flour and baking powder. Spread over the vegetables to make a thick crust and finally sprinkle over the parmesan cheese. Bake for 20 minutes at 200 degrees Celsius until golden. Serve and enjoy.

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